Magical steaming. V-ZUG Ltd Industriestrasse 66, 6301 Zug V-ZUG Ltd, 6301 Zug, Recipes for enjoyable cooking

Transcription

1 J R02 Magical steaming V-ZUG Ltd Industriestrasse 66, 6301 Zug V-ZUG Ltd, 6301 Zug, 2015 Recipes for enjoyable cooking Magical steaming

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3 Contents Difficulty: * easy ** moderate *** difficult Duration: quick medium long Method: GS = GourmetSteam V = Vacuisine General information 6 Accessories 8 Using the appliance 10 Own recipes 12 Notes and abbreviations 14 Uses and tips 16 Soft roasting 18 Aperitif nibbles, starters Zander and salmon terrine ** 24 Sushi *** 26 Scallop pot-au-feu * 28 Poultry terrine ** 30 Italian-style vegetable terrine ** 32 Raviolo ** 34 Aperitif nests ** 36 Ras-el-hanout and carrot muffins * 38 Cold pea and champagne soup with goat cheese ravioli V *** 40 Courgette carpaccio with roasted walnuts V ** 42 Courgette appetizers GS * 44 Main courses Colourful fish skewer * 48 Fish in puff pastry ** 50 Zug-style fillet of perch ** 52 Monkfish confit with coconut milk foam V ** 54 Fish and rice pralines *** 56 Stuffed chicken breasts ** 58 Veal fillet coated in herbs ** 60 Roast beef served with beetroot * 62 3

4 Difficulty: * easy ** moderate *** difficult Duration: quick medium long Method: GS = GourmetSteam V = Vacuisine Loin fillet of lamb in strudel pastry *** 64 Stuffed pork fillets with tomato salsa V ** 66 Sweet and sour * 68 Pork ragout with chestnuts and beer sauce * 70 Chipolata parcels GS ** 72 Momo *** 74 Accompaniments Polenta with vegetables ** 78 Pasta gratin ** 80 Oriental rice * 82 Millet pot * 84 Lemon risotto ** 86 Vegetable gratin ** 88 Wheat and spinach gratin * 90 Potato and quinoa gratin * 92 Italian-style baked bread dish ** 94 Potato and corn mash V * 96 Celeriac and goat cheese purée V ** 98 Vegetables Spring vegetables * 102 Stuffed kohlrabies ** 104 Herb baked tomatoes ** 106 Gratinated asparagus ** 108 Chicory gratin * 110 Roasted cauliflower salad * 112 Cannelloni * 114 Colourful asparagus salad V * 116 Tender fennel with coriander foam * 118 Beans wrapped in bacon GS * 120 Aubergine tartar GS ** 122 4

5 Difficulty: * easy ** moderate *** difficult Duration: quick medium long Method: GS = GourmetSteam V = Vacuisine Desserts Chocolate and gingerbread flan * 126 Almond cakes ** 128 Truffle cake *** 130 Fruit compote * 132 Yeast dumplings with a kirsch and saffron filling *** 134 Apple crème * 136 Cappuccino slices ** 138 Luzerner Lebkuchen (gingerbread) ** 140 Strawberry gratin ** 142 Sour cream sorbet with apricot compote V ** 144 Praline mousse with balsamic figs V *** 146 Bread and butter pudding with raspberries * 148 Ice cream encased in crispy pastry GS *** 150 Crème caramel ** 152 Bakes and bread Apple flan ** 156 Tarte flambée ** 158 Wholemeal bread buns ** 160 Apricot and chocolate plaited bread ** 162 Bacon and cabbage flan * 164 Focaccia * 166 Fruit loaf * 168 Gluten-free seeded bread buns ** 170 5

6 General information Healthy ways of cooking are a fundamental part of our modern lifestyles Being fit and healthy is a part of our modern lifestyle, which means people are becoming increasingly health-conscious and, as a result, moving towards more gentle cooking methods. And the same is true for culinary delights. This steam cooker is capable of satisfying both demands, helping you to create delicious, easy meals the quality of a top chef. What's more, steaming means that you do not have to constantly check on your food. Nothing overcooks, and nothing burns, leaving you free to get on with other things. Cooking sensors The fully automated cooking sensors provide you with unprecedented assistance in all aspects of the cooking process. The appliance automatically prepares your own recipes at the press of a button, even helping you to create culinary delights worthy of top-class chefs. Meat is perfectly tender and ready to serve exactly when you want it. Cooking is always wonderfully relaxed, leaving you free to delight in the compliments from your guests. GourmetSteam The «GourmetSteam» programme brings the skills of the top chefs into your home. Celebrity chefs Franck Reynaud and Stefan Meier have created special recipes for you, which are tailor-made for the appliance and guaranteed to succeed. Select a recipe, press the adjusting knob and the appliance does in your kitchen exactly what the top chefs do in theirs. The cooking process is perfectly adapted to the food and comprises multiple steps, which the appliance runs through automatically and safely once it is started. Would you like to choose from even more integrated recipes? The GourmetSteam recipe book is also available and offers a further 54 delicacies which can also be accessed at the push of a button. You can activate the necessary settings on your appliance using the password given in the recipe book. 6

7 Vacuisine Please note Vacuum cooking (also known as «sous-vide») is the process of cooking food in vacuumsealed bags. This technique is employed in the world's best restaurants as it creates a unique combination of flavours, textures, freshness and appearance. The operating instructions contain important safety precautions. Please read these carefully before operating the appliance. You can also find detailed information on using the appliance in the operating instructions. How operating modes with steam work The appliance works very simply. Water is brought to the boil in a boiler and the resulting steam is fed into the cooking space where it condenses on the colder surfaces of the food, giving its energy to, and therefore cooking, the food. Energy transfer with steam is very efficient and provides for even steaming. The thicker the area, the more steam condenses on it, providing it with more heat. Cutting the food into smaller pieces increases its surface area, which, in turn, speeds up the cooking process. Use the perforated cooking tray whilst steaming so that the steam can cook the food as evenly as possible from all sides. 7

8 Accessories Wire shelf Stainless steel tray Baking tray Perforated cooking tray ⅔ GN Porcelain dish 8

9 Round baking tray with TopClean U-shape terrine mould V-shape terrine mould Sushi blade The stainless steel tray and the perforated cooking tray are available in sizes ⅓ and ⅔ Gastronorm (GN). The porcelain dish is available in sizes ⅓, ½ and ⅔ GN. 9

10 Using the appliance The following section provides a brief description on how the appliance is used. You can find more detailed information in the operating instructions. Unlocking the «Magical Steaming» recipe book If the «Magical Steaming» recipe book has not yet been unlocked on your appliance, you can unlock it with the password Proceed as follows: If the appliance is switched off, first press the adjusting knob. Press the touch button. Select. Select. To enter the password, select «Yes». Enter the password using the on-screen keypad and confirm by pressing. The recipe book is now unlocked. Starting a recipe Fill the water tank with fresh, cold drinking water and slot into position in the water tank compartment. If the appliance is switched off, first press the adjusting knob. Press the touch button. Select. Select the desired recipe book or. To choose a recipe, select. Choose a recipe. The recipes are numbered (e.g. S33) so that they can be retrieved quickly. The numbers can be found in the recipe book in the topleft corner of each recipe. Recipes can be changed and stored under «Own recipes». You can also store recipes that you have created yourself under «Own recipes». If an incorrect password is entered, the procedure described above can be repeated. 10

11 If the appliance needs to be preheated, start the recipe before putting in the food. Put in the food and start the recipe by selecting or continue by selecting. When the programmed time is up, an acoustic signal is emitted. Take the food out of the cooking space when ready. Leave the appliance door in the at-rest position so that the cooking space can cool down. When cooking recipes from recipe books, a delayed start is only possible if the cooking space does not need to be preheated and the recipe has no pauses or hold times. Aborting the recipe Select. To abort the recipe, select «Yes». The recipe is aborted. The residual heat appears in the display. Pause/Hold In the course of the recipe, it can be necessary to open the appliance door, e.g. to turn over the food or to spread a topping over it. In such an instance, the intermediate step «Pause» or «Hold» appears as well as instructions on what to do next. To continue the recipe, proceed as follows: Open the appliance door. Carry out the action, e.g. turn over food. Close the appliance door and select in the display. The recipe will continue to run. For the intermediate step «Hold», the heating continues to run and the cooking space temperature remains constant. For the intermediate step «Pause», the cooking space is not heated any more and the cooking space temperature drops. 11

12 Own recipes Up to 24 of your own favourite recipes can be stored. A recipe can consist of several steps with any operating modes including professional baking, pauses and hold times, which run automatically once started. Saved recipes can be retrieved and started by pressing the touch button in the menu. Creating your own recipe If the appliance is switched off, first press the adjusting knob. Press the touch button. Select. Select. To create a new recipe, select. The selection of operating modes including professional baking appears in the display. Select the desired operating mode. Set the temperature and any other required values. If you are only making temperature settings, this step takes as long as is necessary for the cooking space to reach the required temperature. This represents the preheating process. To confirm the settings, select. The overview of the set steps is displayed. To add a new step, select. Set an operating mode, pause or hold time for step 2. Set additional steps in the same way. A recipe can consist of up to nine steps. To save the settings, select. The overview of the set steps is displayed. To save the recipe, select. The overview of the available storage spaces is displayed. Select the desired (empty) storage space and confirm. Enter the recipe name using the onscreen keypad and confirm by pressing. The recipe is now saved. You are asked whether you wish to start the recipe; if you do not wish to start the recipe, go to the main menu for the recipes. 12

13 Cancelling recipe entry/change Select in the overview of the set steps. To cancel the recipe entry, select «Yes». The menu for your own recipes or, if a recipe from a recipe book was changed, the menu for the recipe book appears in the display. Copying/changing a recipe Each recipe from the recipe book as well as your own recipes can be copied and changed. Select the desired recipe book or. Select. Choose a recipe. An overview of the steps in the recipe is displayed. If you wish to change the recipe: Either choose the step you wish to change, add a step using or delete a step using. If you wish to change or add a step, make the settings and confirm with. An overview of the steps in the recipe is displayed. To save the recipe, select. Select storage space, enter the recipe name and confirm by pressing. The amended recipe is now saved. A storage space that is already being used can be overwritten. Recipes that have been amended from recipe books are not saved in the recipe book, but under «Own recipes». The original recipe remains in the corresponding recipe book. Deleting your own recipe Any recipe in «Own recipes» can be deleted. Select in the own recipes menu. Select the recipe to be cleared. To clear the recipe, select «Yes». The recipe is cleared. 13

14 Notes and abbreviations Ingredients The ingredients listed in the recipes are based on four people unless otherwise stated. Cooking time The cooking time is calculated for the stated accessory and may vary depending on the accessory used. The cooking time stated is only intended as a guide: depending on your preference, you can make food softer or more al dente (firm to the bite) by cooking it for a longer or shorter period of time respectively. The recipes use the following abbreviations: g kg gram kilogram dl l decilitre litre tsp tbsp kt teaspoon tablespoon knife tip 14

15 Quantities Ingredients Level teaspoon Level tablespoon Heaped teaspoon Heaped tablespoon Baking powder 3 g 6 g 7 g 13 g Butter 3 g 8 g 10 g 18 g Honey 6 g 13 g 12 g 26 g Jam 6 g 18 g 14 g 36 g Flour 3 g 7 g 5 g 15 g Oil 3 g 12 g Salt 5 g 13 g 8 g 24 g Mustard 4 g 12 g 11 g 26 g Water, milk 5 g 15 g Cinnamon 2 g 3 g 4 g 11 g Sugar 3 g 9 g 6 g 17 g 15

16 Uses and tips Saving energy when preparing a menu Steaming When steaming, a variety of foods can be cooked at the same time. For example, you can prepare rice or pulses with vegetables together at the same temperature, saving on energy and washing up. The constant supply of fresh steam via from the external boiler means that there is no transfer of flavours between different foods. If the food requires different cooking times, put them into the cooking space at staggered intervals. Gentle steaming in the steam cooker means that valuable vitamins, minerals and flavours are retained rather than lost in the cooking process. What's more, the high-precision temperature setting provides the optimal conditions for cooking any type of food with steam. Rice, millet or lentils, for example, can be cooked in suitable containers with the appropriate amount of liquid and served straight from the steam cooker. Type of food Weight of food Approximate amount of liquid to be added (depending on desired consistency) Rice 100 g 1.5 dl (salted water, bouillon, etc.) Risotto 100 g 2.5 dl (water or possibly wine) Maize semolina (polenta) 100 g 3 dl (water/milk mixture) Semolina 100 g 2 3 dl water Lentils 100 g 2 3 dl water Ebly wheat 100 g dl water Millet 100 g dl water Chickpeas, soaked 100 g dl water 16

17 Baking Extracting juice Whether you are making pizza, bread, biscuits or gratin, the right operating mode helps you to achieve the perfect bake. Refer to the detailed information in the EasyCook. Regeneration The regeneration function allows you to reheat prepared meals or convenience food without losing out on quality or moisture. Just warm it through on heat-resistant dishes and your food will taste like it is freshly cooked. Different foods can be reheated at the same time on several levels without having to cover them. Blanching Blanching refers to the thermal treatment of food by immersing it briefly in boiling water. The same result can be achieved by briefly steaming food at 100 C in the steam cooker. The heat inactivates the enzymes and allows the vegetable to retain its colour better. Leafy vegetables (e.g. white cabbage) become softer, meaning that they are better for cooking or freezing. Steam juicing is a very gentle method of extracting juice from berries and fruits such as cherries, currents, etc. The high-energy steam causes the cell walls to explode, allowing the juice to be extracted. Preserving Steaming allows food to be preserved in glass jars. Food is preserved as the glass jars are sealed air-tight and micro-organisms are killed. Refer to the detailed information in the EasyCook. Desiccating/Drying Hot air allows food to be dried and preserved. Refer to the detailed information in the EasyCook. Immediately after blanching, plunge the vegetable into ice-cold water and dry it. If necessary, split it into portions and freeze. 17

18 Soft roasting How soft roasting works «Soft roasting seared»: Prepare the meat The «Soft roasting» function allows high-quality pieces of meat to be prepared gently. You can select exactly when the cooking process is complete, irrespective of the weight and thickness of the meat. The temperature is automatically regulated. The cooking time can be set to between 2½ and 4½ hours for «Soft roasting seared» or between 1½ and 2½ hours for «Soft roasting with steam». Tips for an optimal result Take the meat out of the refrigerator ½ to 1 hour before soft roasting. Weight of meat: Soft roasting seared: 500 2,000 g Soft roasting with steam: 500 1,500 g Meat food probe temperature: up to 90 C Meat thickness: at least 4 cm Quality: lean, high-quality meat Season or marinate the meat. Remove any marinade made with herbs, mustard, etc. from the meat before searing. These constituents easily burn. Salt the meat immediately before searing. Briefly sear the meat all over for no longer than 5 minutes. Then place the meat in a glass or porcelain dish. Insert the food probe into the meat so that the tip is in the centre of the thickest part. The food probe must be inserted as far into the middle of the meat as possible to get a correct reading of the food probe temperature. The temperature inside the meat is crucial for optimal results at the end of cooking. Put the wire shelf at level 2 and place the dish on it. Insert the food probe plug into the socket. Start «Soft roasting seared», see «Selecting and starting soft roasting». Recommendation: If you do not want to sear the meat until after «Soft roasting seared» is complete, lower the recommended food probe temperature by around 3 4 C. 18

19 «Soft roasting with steam» For «Soft roasting with steam», the meat is cooked gently with steam. Since steam transfers energy better shorter cooking times and thus energy savings are possible. As steam produces condensate, more residual water is left in the cooking space at the end of the cooking process than with «Soft roasting seared». Insert the food probe into the meat so that the tip is in the centre of the thickest part. The food probe must be inserted as far into the middle of the meat as possible to get a correct reading of the food probe temperature. The temperature inside the meat is crucial for optimal results at the end of cooking. Put the stainless steel tray at level 1 and the perforated cooking tray with the meat at level 2. The perforated cooking tray allows the condensate to drain and so prevents the meat from overcooking. Tip: If you would like to add more flavour to the meat, lay it on a bed of fresh herbs or hay. Insert the food probe plug into the socket. Start «Soft roasting with steam», see selecting and starting soft roasting. After soft roasting, gently sear the meat all over for a total of 4 6 minutes. After searing, wrap the whole piece of meat in aluminium foil and leave it covered for about 5 minutes. Carve the meat and serve immediately. As the meat is only seared after soft roasting for aesthetic reasons, the recommended food probe temperature is 4 C lower than for «Soft roasting seared». 19

20 Selecting and starting soft roasting The longer the meat is cooked, the more tender and succulent it becomes. This is especially so for thicker cuts of meat. Once the programme has started it is no longer possible to change the target temperature. If the appliance is switched off, first press the adjusting knob. Press the touch button. Select. Select the desired preparation method. Select the desired type of meat. Select the desired cut. If the desired type of meat or cut cannot be selected, select the «Freely select meat type» option. Select the degree of doneness (not possible for «Freely select meat type»). The operating mode settings are displayed. The recommended values are displayed above the food probe temperature and duration; the end time calculated from these values is displayed above End. Adjust the recommended values as required. To start soft roasting, select. The food probe must be plugged in. Soft roasting starts. The target food probe temperature set and the current food probe temperature are displayed. The cooking time set and the remaining cooking time are displayed. The appliance door must be closed during operation. 20

21 Soft roasting table for «Soft roasting seared» Cut of meat Fillet of veal Level of doneness rare medium Recommended food probe temperature C Loin of veal thick end, medium 63 loin of veal kidney end Veal shoulder medium 72 Veal neck medium 78 Fillet of beef rare medium Beef sirloin, roast beef rare medium Topside of beef medium 63 Chuck of beef medium 68 Beef shoulder medium 72 Loin of pork thick end, medium 65 loin of pork kidney end Neck of pork medium 80 Leg of lamb rare medium

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23 Aperitif nibbles, starters

24 S1 Zander and salmon terrine Accessories: u-shaped terrine mould mm, stainless steel tray Preparation: 1 hour Cooking: 20 minutes 300 g fresh zander fillets, diced 16 basil leaves 1.5 dl full cream 1 bunch of chives or dill, finely chopped Salt Pepper 100 g salmon fillets, quartered 1 Put the diced zander into the freezer for 30 minutes. 2 Line the terrine mould with cling film, leaving enough spare to cover the terrine, once filled. Lay the basil leaves in the bottom of the terrine mould. 3 Finely purée the full cream with the frozen diced zander in a blender, stir in the herbs and season with salt and pepper. 4 Spread half the zander mixture in the mould. Lay the salmon in the centre. Spread the rest of the zander mixture on top. Cover the terrine with cling film. Place the mould on the tray in the cold cooking space. Steam. 5 Remove the cling film from the top of the terrine. Allow the terrine to stand for at least 20 minutes before turning it out. test Tip The terrine can be eaten hot or cold. 24

25 Aperitif nibbles, starters Cooking steps 1. Step Steam 100 C, 20 minutes 25

26 S2 Sushi Accessories: stainless steel tray, sushi mat, sushi blade Preparation: 20 minutes Cooking: 30 minutes Vinegared rice 200 g sushi rice 3 dl water ½ tsp salt 2 tsp icing sugar 0.5 dl rice vinegar 4 nori sheets, halved Wasabi paste 200 g tuna, sushi quality ½ cucumber, cut into about ½ cm thick strips 11 1 Put the rice into a sieve and wash under running water until the water runs clear. Allow to drain well. 2 Put the rice into the stainless steel tray and mix with the water. Spread the rice out evenly (ensures layer of rice is of uniform thickness in the sushi). Put the stainless steel tray into the cold cooking space. Steam. 3 Dissolve the salt and icing sugar in the rice vinegar. Pour the vinegar mixture evenly over the steamed rice. 4 Place a nori sheet, shiny-side up, on top of the rice. The nori sheet should slightly overlap the stainless steel tray on one side. Using the sushi blade, cut along the nori sheet. Wet the sushi blade and use it to lift the nori sheet and layer of rice from the tray, flip it over on to a sushi mat (with the nori sheet to the mat). 5 Place the tuna and cucumber lengthways across the nori sheet. Brush the tuna with a little wasabi paste. Roll up everything tightly between your hands. Cut the roll into eight samesize pieces with a sharp, wet knife. test Tip Salmon, avocado and carrot can be used in place of tuna and cucumber. Different variations of sushi can be created, e.g. California rolls which are made with the rice on the outside of the nori sheet and often decorated with sesame seeds to give an extra touch. 26

27 Aperitif nibbles, starters Cooking steps 1. Step Steam 100 C, 30 minutes Step-by-step illustration 27

28 S3 Scallop pot-au-feu Accessories: porcelain dish ⅓ GN, wire shelf Preparation: 20 minutes Cooking: 40 minutes 30 g shallots, finely diced 100 g potatoes, peeled and cut into wedges 12 baby carrots, peeled 1 kohlrabi, cut into sticks 12 champignons, halved 1 dl white wine 4 dl fish stock 1 g saffron powder Salt Pepper 12 scallops 1 Put all the ingredients except for the scallops into the porcelain dish. Season with salt and pepper. 2 Put the dish on the wire shelf in the cold cooking space. Steam (step 1). 3 Add the scallops and continue to steam (step 3). test Tip Marinate the scallops in beetroot juice overnight in the refrigerator. 28

29 Aperitif nibbles, starters Cooking steps 1. Step Steam 100 C, 30 minutes 2. Step Add ingredients 3. Step Steam 100 C, 10 minutes 29

30 S4 Poultry terrine Accessories: v-shape terrine mould mm, stainless steel tray Preparation: 30 minutes Cooking: 15 minutes 300 g chicken breast, finely diced 1.75 dl full cream Salt Pepper 50 g cranberries, dried 50 g pistachio nuts, chopped 1 Line the terrine mould with cling film, leaving enough spare to cover the terrine, once filled. 2 Finely purée the diced chicken breast with the full cream in a blender or using a handheld mixer, then season with salt and pepper. Stir in the cranberries and pistachio nuts. 3 Fill the corners of the terrine mould with the chicken mixture first, then add the rest of the mixture and smooth off the surface. Cover the terrine with the cling film. Place the mould on the tray in the cold cooking space. Steam. 30

31 Aperitif nibbles, starters Cooking steps 1. Step Steam 100 C, 15 minutes 31

32 S5 Italian-style vegetable terrine Accessories: perforated cooking tray, v-shape terrine mould mm Preparation: 45 minutes Cooking: 1 hour 200 g frozen peas 150 g cauliflower, small florets 100 g carrots, peeled, diced 3 tbsp full cream 3 eggs, each at least 63 g Salt Pepper Nutmeg Ginger, freshly grated 1 Place the vegetables in the perforated cooking tray and put it into the cold cooking space. Steam (step 1). 2 Purée each vegetable with one tbsp full cream, one egg, salt, pepper and nutmeg. 3 Season the carrot mixture with freshly grated ginger to taste. Strain the pea mixture through a sieve to remove the skins. 4 Line the terrine mould with cling film, making sure that there is sufficient overlap to seal the mould. First fill the mould with the carrot mixture, then add the cauliflower mixture and finally the pea mixture. Seal the mould with cling film. Place the mould on the tray in the cooking space. Steam (step 4). 5 Remove the cling film from the top of the terrine. Allow the terrine to stand for at least 20 minutes before turning it out. Cut into slices. test Tip The terrine can be eaten hot or cold. 32

33 Aperitif nibbles, starters Cooking steps 1. Step Steam 100 C, 20 minutes 2. Step Prepare 3. Step Introduce food 4. Step Steam 100 C, 40 minutes 33

34 S6 Raviolo Accessories: perforated cooking tray Preparation: 15 minutes Cooking: 8 minutes 2 rolls of pasta dough, about 250 g 1 tbsp butter Filling 200 g ricotta 100 g leaf spinach, frozen and defrosted 50 g Parmesan, grated Salt Pepper Paprika Nutmeg 4 egg yolks 1 Roll out the pasta dough and cut each piece into two same-size squares (about cm). Grease the perforated cooking tray and put the squares into it. 2 Mix the ricotta, spinach and Parmesan together and season well. Spread the filling in the middle of the dough squares and make a well in the centre. Place an egg yolk in the centre of each well. 3 Brush the corners of the square with water. Bring the corners together and seal gently. Put the cooking tray into the cold cooking space and steam the raviolo. Serve immediately after steaming. test Tip Served with salad and a little brown butter, raviolo makes a perfect starter. 34

35 Aperitif nibbles, starters Cooking steps 1. Step Steam 100 C, 8 minutes Step-by-step illustration 35

36 S7 Aperitif nests Accessories: baking tray Preparation: 45 minutes Cooking: 20 minutes Dough 50 g Gruyère/Emmental, grated 25 g pistachio nuts, chopped 200 g flour 1 tsp baking powder 120 g butter, soft 1 egg white, whisked ½ tsp salt 2 tbsp water 11 Filling 3 dried tomatoes 40 g feta 1 slice of pineapple, very finely chopped 4 dried apricots 2 rashers of bacon ¼ mango Curry powder Cane sugar 1 For the dough, mix all the ingredients together to form a smooth dough. 2 Cover the dough and allow to rest in the refrigerator for about 15 minutes. 3 Divide the dough into around 30 pieces and shape into about Ø 3 cm balls. 4 Make as large a well as possible in the balls with your finger to create the nests. Prepare six to eight nests for each sort. 5 Cut the dried tomatoes in half, place them in the nests skin-side up and press down well. 6 Cut the feta into eight pieces. Place the small pineapple pieces in the nests and place a piece of feta on top. 7 Wrap the dried apricots in half a rasher of bacon, cut in half and place one half in each nest. 8 Cut the mango into eight roughly same-size cubes, marinate generously in curry powder and cane sugar, then place one cube in each nest. 9 Place all the nests on a lined tray. Put the tray into the cold cooking space and bake the nests. 36

37 Aperitif nibbles, starters Cooking steps 1. Step Hot air with steaming 180 C, 20 minutes 37

38 S8 Ras-el-hanout and carrot muffins Accessories: 2 mini-muffin tins with 12 cups each, wire shelf Preparation: 20 minutes Cooking: 25 minutes 165 g flour 1 tsp baking powder 1½ tsp ras-el-hanout 2 tsp salt 25 g dried apricots, finely diced 150 g carrots, peeled, grated 50 g feta, finely diced 2 dl double cream 1 egg 1 Mix the flour, baking powder, ras-el-hanout, salt and apricots together. Add the carrot and feta. 2 Mix the double cream and egg, add to the flour, combine briefly and then divide the mixture between the cups of the mini-muffin tins. Put the mini-muffin tins on the wire shelf in the preheated cooking space. Bake. 38

39 Aperitif nibbles, starters Cooking steps 1. Step Preheat with hot air humid 180 C 2. Step Introduce food 3. Step Hot air humid 180 C, 25 minutes 39

40 S9 Cold pea and champagne soup with goat cheese ravioli Accessories: perforated cooking tray, baking tray Preparation: 45 minutes Cooking: 47 minutes Pea and champagne soup 400 g peas, fresh or frozen 1 spring onion, finely chopped 2 stalks of lemongrass 10 g butter 1 pinch of sugar 4 dl buttermilk Salt Cayenne pepper 2 dl dry champagne 11 Goat cheese ravioli 60 g strudel pastry 2 tbsp olive oil 150 g goat's cream cheese 1 tsp thyme 1 tsp lemon zest ½ tsp salt Pepper 1 For the soup, put the peas together with the spring onion into a bag. Cut the lemongrass in half lengthwise and add along with the butter and sugar. Vacuum seal the bag. Place the bag in the perforated cooking tray and put it into the cold cooking space. Steam (step 1). 2 After steaming, plunge the contents of the bag into iced water and allow to cool. 3 Gently unroll the strudel pastry, brush with olive oil, lay the second sheet of pastry on top and again brush with olive oil. Cut the strudel pastry in half crosswise. Cut each half into six strips. 4 Mix the goat's cream cheese, thyme, lemon zest, salt and pepper together and spread on one end of each piece of strudel pastry. For each, fold the end diagonally to the edge to create a triangle. Fold this triangle up. Repeat the procedure until the pastry strip is used up. Brush with olive oil every now and then. 5 Place the goat cheese ravioli on the lined tray. Put the tray into the cooking space while still warm. Bake (step 4). 6 Take the peas out of the bag and remove the lemongrass. Add the buttermilk and purée. Strain the mixture through a sieve and season with salt and cayenne pepper. Add the champagne and dish up immediately. Serve with the goat cheese ravioli. test Tip The ravioli can easily be prepared in advance. 40

41 Aperitif nibbles, starters Cooking steps 1. Step Steam 84 C, 35 minutes 2. Step Prepare 3. Step Introduce food 4. Step Hot air 200 C, 12 minutes Step-by-step illustration 41

42 S10 Courgette carpaccio with roasted walnuts Accessories: perforated cooking tray Preparation: 20 minutes Cooking: 15 minutes Courgette 500 g courgettes 2 sprigs of savory 3 tbsp olive oil 11 Dressing 4 tbsp olive oil 1 lemon, juice 1 tsp mustard Salt Pepper 11 Garnish 30 g walnuts, coarsely chopped 2 tbsp olive oil 1 tbsp capers 50 g Sbrinz cheese, block 1 Put the finely sliced courgettes together with the savory and olive oil into a bag and vacuum seal it. Place the bag in the perforated cooking tray and put it into the cold cooking space. Steam. 2 After steaming, allow to cool and arrange the courgette slices so that they overlap slightly. 3 For the dressing, mix all the ingredients together and pour over the courgettes. 4 Roast the walnuts without oil in a non-stick frying pan. Remove when done. Heat the olive oil in the same pan, add the capers, sauté briefly and drain on kitchen paper. Remove thin shavings from the Sbrinz with a vegetable peeler. Scatter everything over the courgettes. 42

43 Aperitif nibbles, starters Cooking steps 1. Step Steam 84 C, 15 minutes 43

44 S11 Courgette appetizers Accessories: perforated cooking tray Preparation: 40 minutes Cooking: 25 minutes 4 courgettes 100 g long-grain rice 1 dl vegetable bouillon 0.5 dl full cream 5 dried tomatoes, finely chopped Thyme, finely chopped Parsley, leaves pulled off from stalks and coarsely chopped 40 g grated Parmesan Salt Pepper 1 Cut the courgettes into about 4 cm thick round slices. Scoop out the flesh of the courgette 3 cm deep with a melon baller. Finely chop about a third of the courgette flesh. 2 Mix the uncooked rice, vegetable bouillon and full cream together, stir in the tomatoes, finely chopped courgette, herbs and three quarters of the Parmesan, season with salt and pepper to taste. 3 Put the courgette baskets on the perforated cooking tray. Fill with the rice mixture. Sprinkle over the rest of the cheese. Put the perforated cooking tray into the cold cooking space. Bake. test Tip Courgette appetizers also serve as an accompaniment to grilled meat. 44

45 Aperitif nibbles, starters Cooking steps 1. Step Hot air with steaming 170 C, 25 minutes Step-by-step illustration 45

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47 Main courses

48 S12 Colourful fish skewer Accessories: stainless steel tray, short skewers Preparation: 15 minutes Cooking: 15 minutes 1 yellow pepper 2 courgettes 300 g salmon fillets, cut into 3 cm cubes Salt Pepper 1 Cut the yellow pepper in half, remove the stalk, seeds and white membrane and cut into 3 cm squares. Top and tail the courgettes and cut into 15 mm thick slices. 2 Thread cubes of salmon, pieces of yellow pepper and slices of courgette on to short skewers, alternating between salmon, pepper and courgette, then season. 3 Place the skewers on the stainless steel tray. Put the tray into the cold cooking space. Steam. 48

49 Main courses Cooking steps 1. Step Steam 100 C, 15 minutes 49

50 S13 Fish in puff pastry Accessories: baking tray Preparation: 30 minutes Cooking: 25 minutes 1 roll of puff pastry, about cm 1 red pepper 1 courgette Coriander or flat-leaved parsley 4 small portions of firm fish, each about 50 g Salt Pepper 1 Cut the pepper in half, remove the stalk, seeds and white membrane and cut into strips lengthwise. Top and tail the courgettes, then cut them into strips lengthwise. 2 Cut the puff pastry into four equal-sized rectangles. 3 Arrange the strips of pepper and courgette diagonally on the pastry, scatter with the coriander or parsley leaves, season with salt and pepper and place the fish on top. Fold the two free corners of the pastry over the fish. 4 Place the pastry rolls on a lined tray. Put the tray into the preheated cooking space. Bake. 50

51 Main courses Cooking steps 1. Step Professional baking - puff pastry 220 C, 25 minutes 51

52 S14 Zug-style fillet of perch Accessories: porcelain dish ½ GN, wire shelf Preparation: 20 minutes Cooking: 22 minutes 600 g perch fillets Salt Pepper 1 tbsp butter Sauce ½ tbsp flour 0.5 dl white wine 1.8 dl thickened cream for making sauces 1 tbsp fresh dill tips 1 tbsp tarragon, chopped Salt Pepper 11 Garnish Dill Slices of lemon 1 Season the perch fillets with salt and pepper. Put the fillets into the greased porcelain dish. 2 For the sauce, mix the flour with a little white wine until smooth, stir in the remaining wine and the thickened cream, add the herbs, season with salt and pepper, then spread over the perch fillets. Put the porcelain dish on the wire shelf in the cold cooking space. Cook. 52

53 Main courses Cooking steps 1. Step Hot air 120 C, 15 minutes 2. Step Hot air 230 C, 7 minutes 53

54 S15 Monkfish confit with coconut milk foam Accessories: perforated cooking tray Preparation: 20 minutes Cooking: 30 minutes Monkfish 4 monkfish fillets, each about 120 g 1 dl olive oil 1 chilli pepper, deseeded and cut into rings Salt 11 Pesto 120 g salted peanuts 60 g olive oil 1 lemon, zest and 1 tbsp juice 1½ tbsp honey 1 kaffir lime leaf Salt Pepper 11 Coconut milk foam 2 dl coconut milk ½ tsp salt 1 Put the monkfish together with the olive oil and chilli pepper rings into a bag, season with a little salt and vacuum seal it. Place the bag in the perforated cooking tray and put it into the cold cooking space. Steam. 2 For the pesto, purée all the ingredients together except for the seasoning. Season with salt and pepper to taste. 3 For the coconut milk foam, heat up the coconut milk, season with salt and foam with the blender. 4 Take the fish out of the bag, allowing any excess oil to drain away, arrange on the plates, add the pesto and serve with the coconut milk foam. 54

55 Main courses Cooking steps 1. Step Steam 61 C, 30 minutes 55

56 S16 Fish and rice pralines Accessories: perforated cooking tray Preparation: 1¼ hours Cooking: 15 minutes Fish and rice pralines 200 g perfumed rice 1 dl cream 70 g toasting bread 500 g fish fillets, e.g. cod 3 anchovy fillets, rinsed, quartered 1 egg, beaten A little lemon, juice, zest Salt Black pepper 11 Coriander foam 1 tsp butter 1 shallot, finely chopped 1.5 dl white wine 1.5 dl cream 1 bunch of coriander Salt Black pepper 1 Soak the rice in lukewarm water for at least one hour. Allow to drain well. 2 For the fish mixture, cut the crusts off the bread. Soak the bread in the warm cream, squeeze the excess out, then purée together with the fish and anchovy fillets. Add the egg, lemon and seasoning, then mix well. Using damp hands, shape into balls (about Ø 4 cm) and roll in the rice. This recipe makes fish and rice pralines. 3 Put the balls into the perforated cooking tray. Put the cooking tray into the cold cooking space. Steam. 4 For the coriander foam, sweat the shallot in the warm butter. Quench with the wine and allow to almost fully reduce. Pour in the cream, bring to the boil and allow to simmer over a low heat for about 10 minutes. Add the coriander, purée, season, then foam again before serving. 56

57 Main courses Cooking steps 1. Step Steam 100 C, 15 minutes 57

58 S17 Stuffed chicken breasts Accessories: perforated cooking tray, stainless steel tray Preparation: 45 minutes Cooking: 39 minutes 1 red pepper 100 g black olives, pitted 1 tbsp thyme leaves 2 tbsp olive oil Pepper 8 slices of air-dried ham 4 chicken breasts Salt Rapeseed oil 1 Quarter and deseed the red pepper, then place on the lined stainless steel tray skinside up. Put the tray into the cold cooking space. Bake (step 1). Put the pepper into a plastic bag, seal it and allow the contents to cool. Next skin the pepper and cut into strips lengthwise. 2 Purée the olives, thyme, olive oil and pepper. 3 Lay four strips of cling film over a work surface. Lay two slices of air-dried ham, slightly overlapping, on each strip. Slice a deep pocket in the chicken breasts lengthwise, season the inside with pepper and a little salt and brush with the olive paste. Place strips of red pepper in the centre of the chicken breasts and fold them back together again. Lay the chicken breasts on top of the air-dried ham. Roll up, using the cling film to keep the rolls tight, and twist the ends to seal them securely. Place the rolls in the perforated cooking tray and put into the cooking space while still warm. Steam (step 4). 4 Take the chicken rolls out of the cling film and sear on all sides in hot rapeseed oil, then carve and plate. test Tip Risotto goes well with the stuffed chicken breasts. 58

59 Main courses Cooking steps 1. Step Hot air 230 C, 25 minutes 2. Step Prepare 3. Step Introduce food 4. Step Steam 100 C, 14 minutes 59

60 S18 Veal fillet coated in herbs Accessories: stainless steel tray Preparation: 30 minutes Cooking: 40 minutes 50 g mixed herbs: parsley, chervil, thyme, marjoram, tarragon, chives Olive oil 600 g fillet of veal, centre cut Salt Pepper Herb jus 1 small onion, finely diced 2 tbsp mixed herbs: parsley, chervil, thyme, marjoram, tarragon, chives 1 tbsp butter 1 dl port wine 2 dl veal stock 1 tsp cornflour 1 Pull the parsley, chervil, thyme, marjoram and tarragon leaves off the stalks and chop them; finely chop the chives. Mix the herbs with a little olive oil. 2 Lay a piece of cling film 20 cm longer than the fillet over a work surface, then down the centre of the cling film scatter a line of herbs the same length as the fillet. Season the fillet with salt and pepper, turn it over in the herbs and wrap it in the cling film. Wrap this parcel in aluminium foil, sealing the ends up well. Put the wrapped fillet on to the stainless steel tray. Put the tray into the cold cooking space. Steam. 3 For the herb jus, sweat the onion and herbs in the butter, quench with the port and allow to reduce by half, then add the veal stock and cornflour, bring to the boil and leave to simmer for 10 minutes. Pour the sauce through a sieve. 4 Take the fillet out of the cooking space, leave to rest for a few minutes, remove the foil and film, then slice the fillet up. 5 Pour a little of the herb jus on to the plate and arrange the fillet on top. 60

61 Main courses Cooking steps 1. Step Steam 100 C, 40 minutes 61

62 S19 Roast beef served with beetroot Accessories: baking tray Preparation: 30 minutes Cooking: 18 minutes 400 g roast beef 1 raw beetroot, about 300 g 2 tbsp olive oil 4 tbsp cashew nuts 1 tbsp horseradish, freshly grated or from a tube 100 g crème fraîche 50 g Parmesan, block 250 g lamb's lettuce 2 tbsp balsamic vinegar 2 tbsp olive oil Salt Pepper Paprika Oil 1 Cut the roast beef in half lengthwise across the grain, season well and sear well on all sides. 2 Peel and quarter the beetroot and cut into about ½ cm thick slices. Marinade with oil, salt and pepper. Place the beetroot on the lined tray and put it into the cold cooking space. Cook (step 1). 3 After step 1, place the beef and cashew nuts on the tray and continue to cook (step 3). 4 Mix the horseradish and crème fraîche together and season with salt and pepper. Remove thin shavings from the Parmesan with a vegetable peeler. 5 Wash the lamb s lettuce thoroughly and arrange on the plates. Make a dressing with the vinegar and oil, season well and drizzle over the lettuce. 6 As soon as the cooking time is up, carve the roast beef into very thin slices and arrange on the lettuce. Lay the lukewarm beetroot on top. Garnish with the horseradish crème, nuts and Parmesan. 62

63 Main courses Cooking steps 1. Step Hot air with steaming 200 C, 10 minutes 2. Step Add ingredients 3. Step Hot air with steaming 200 C, 8 minutes 63

64 S20 Loin fillet of lamb in strudel pastry Accessories: stainless steel tray Preparation: 40 minutes Cooking: 15 minutes 2 loin fillets of lamb, each about 250 g 1 tbsp rapeseed oil Salt Pepper 60 g pistachios 20 g chervil 40 g white bread, stale or breadcrumbs 120 g strudel pastry 40 g butter, liquid Raspberry and onion sauce 1 tbsp rapeseed oil 3 red onions, halved, cut into strips 50 g cranberries, dried 2 tbsp sugar 2 dl red wine 4 tbsp soy sauce Salt Pepper Dried chilli flakes 200 g raspberries 1 Briefly sear the meat on all sides in hot oil, season and allow to cool down. 2 Coarsely purée the pistachios, chervil and white bread together and season with a little salt. 3 Unroll the strudel pastry. Divide the sheets in half and brush each half with butter. Lay four sheets on top of each other. Place a quarter of the pistachio mixture the size of the fillet in the centre of the pastry. Place the meat on top and spread the remaining pistachio mixture over it. Wrap the pastry around the meat and place on a lined stainless steel tray, with the sealed end of the pastry tucked underneath. Brush again with butter. Put the tray into the cold cooking space. Bake. 4 For the sauce, heat the oil, sauté the onion, add the cranberries and sugar, and lightly caramelize, then deglaze with the red wine. Reduce the wine almost completely. Add the soy sauce and half of the raspberries, then season the sauce. Finally, add the rest of the raspberries and warm through briefly. Serve the sauce with the lamb. 64

65 Main courses Cooking steps 1. Step Professional baking - puff pastry 200 C, 15 minutes 65

66 S21 Stuffed pork fillets with tomato salsa Accessories: perforated cooking tray Preparation: 40 minutes Cooking: 1 hour 5 minutes 2 pork fillets, each 300 g 250 g bacon rashers 1 bunch of sage 2 tbsp rapeseed oil Filling 70 g dates 30 g almonds, blanched, ground ½ tsp lemon zest 1 tbsp maple syrup 11 Tomato salsa 1 tbsp olive oil 2 onions, finely diced 2 cloves of garlic, finely diced 500 g tomatoes, de-seeded, coarsely diced 1 dl white balsamic vinegar 10 g ginger 1 pinch of sugar 1 kt chilli, dried Salt Pepper 1 For the filling, coarsely purée the dates, almonds, lemon zest and maple syrup. 2 Cut an opening in the pork fillets lengthwise. Stuff the date filling into the pocket. Press the meat together. Lay out the rashers of bacon, overlapping them slightly, and scatter over the sage leaves. Place the fillets on top and wrap them in the bacon. Put the meat into a bag and vacuum seal it. Place the bag in the perforated cooking tray and put it into the cold cooking space. Steam. 3 For the tomato salsa, heat up the olive oil. Add the onion and garlic and sauté. Add the tomatoes and sauté. Deglaze with balsamic vinegar. Peel and grate the ginger and add to the mixture. Allow the sauce to simmer without a lid on a low heat for 30 minutes. Season. 4 Take the pork fillets out of the bag, sear on all sides in hot oil, portion up and serve with the tomato salsa. 66

67 Main courses Cooking steps 1. Step Steam 61 C, 1 hour 5 minutes 67

68 S22 Sweet and sour Accessories: porcelain dish ⅓ GN, stainless steel tray, wire shelf Preparation: 45 minutes Cooking: 40 minutes Meat 500 g pork strips 2 tbsp peanut oil 1 green pepper, cut into diamond-shape pieces 1 onion, coarsely chopped 1 bunch of spring onions, finely chopped 120 g fresh pineapple, cut into pieces Salt Pepper 11 Sauce 30 g cornflour 1.75 dl rice vinegar 140 g cane sugar 2 dl pineapple juice 120 g ketchup 1 chilli pepper, deseeded, finely chopped 40 g ginger, finely diced 11 Rice 300 g jasmine rice 2.75 dl poultry bouillon 3 tbsp peanut oil 1 Marinate the meat in the oil, salt and pepper and spread over the tray. Put the tray into the preheated cooking space. Sear (step 3). 2 Add the remaining ingredients and continue to bake (step 5). 3 For the sauce, mix all the ingredients together well. Pour over the meat after step 5. 4 For the rice, mix all the ingredients together in the porcelain dish. Put the dish on the wire shelf and into the cooking space while still hot (on a different level to the meat). Steam the meat and rice together (step 7). 68

69 Main courses Cooking steps 1. Step Preheat with hot air 220 C 2. Step Introduce food 3. Step Hot air 220 C, 5 minutes 4. Step Add ingredients 5. Step Hot air 220 C, 5 minutes 6. Step Add ingredients 7. Step Steam 100 C, 30 minutes 69

70 S23 Pork ragout with chestnuts and beer sauce Accessories: casserole pot, wire shelf Preparation: 20 minutes Cooking: 1½ hours Pork ragout 2 tbsp rapeseed oil 600 g pork ragout 4 onions, halved, cut into strips 3 dl dark beer 4 dl veal stock 100 g apple slices, dried 2 bay leaves Salt Black pepper 400 g chestnuts, skinned, frozen 1.5 dl double cream 2 tbsp lingonberries, drained 11 Herb butter 40 g butter 1 bunch of sage leaves, cut into strips 1 Sear the meat in the oil in batches. Add the onions and sweat, deglaze with the beer and reduce somewhat. Add the veal stock, apple slices and bay leaves and season well. Place the casserole pot with lid on the wire shelf in the cold cooking space and cook (step 1). 2 Add the chestnuts and finish cooking (step 3). 3 After cooking, remove the bay leaves, add the double cream and lingonberries, then season with salt and pepper to taste. 4 Fry the sage in the butter until crisp and scatter over the ragout. test Tip Serve with mashed potato. Preserved lingonberries are available in some retail stores. Lingonberry jam can be used as a substitute. 70

71 Main courses Cooking steps 1. Step Hot air humid 200 C, 1 hour 10 minutes 2. Step Add ingredients 3. Step Hot air humid 200 C, 20 minutes 71

72 S24 Chipolata parcels Accessories: baking tray Preparation: 1 hour Cooking: 22 minutes Yeast dough 250 g flour 1 tsp salt 2 tbsp olive oil 10 g yeast 1.5 dl water 50 g dried tomatoes, cut into small cubes 50 g streaky bacon, cut up small 1 bunch of herbs, according to preference (thyme, basil, oregano), finely chopped 2 tbsp horseradish 12 chipolatas 1 egg 11 1 For the dough, mix the flour, salt, olive oil, yeast and water together and knead to a smooth dough. Knead in the tomatoes, bacon and herbs at the end. Place the dough in a bowl, cover with a damp cloth and allow to proof at room temperature for minutes until double in volume. 2 On a floured surface, roll out the dough into a rectangular shape, about cm in size. Cut into twelve rectangles of the same size. Brush each rectangle with a little horseradish, place a chipolata on each one, roll up and twist the ends. 3 Place the parcels on the lined tray and brush with egg. Put the tray into the cold cooking space. Bake. 72

73 Main courses Cooking steps 1. Step Hot air with steaming 180 C, 12 minutes 2. Step Hot air humid 210 C, 10 minutes 73

74 S25 Momo Accessories: perforated cooking tray, round cutter Ø 8 cm Preparation: 1½ hours Cooking: 25 minutes Filling 300 g minced pork ½ onion, finely diced 15 g ginger, very finely diced ¼ tsp turmeric 1 tsp masala ½ chilli pepper, deseeded, finely chopped 1 tbsp oil 2 cloves of garlic, finely chopped 1 tsp salt Strudel pastry 300 g flour 1 tsp salt 2 eggs 6 tbsp water 2 tbsp oil Tomato sauce 2 tbsp oil 1 peperoncino, deseeded, finely chopped 1 onion, very finely chopped 8 cloves of garlic, sliced 700 g tomatoes, finely diced 1 tsp salt ½ tsp masala ½ tsp turmeric 1 Knead all the ingredients for the filling very well - doing it by hand is best. 2 For the strudel pastry, mix all the ingredients together and knead into a smooth dough. Allow to rest for about 30 minutes in a bowl that has been rinsed out with hot water. 3 Roll out the pastry 2 mm thick. Cut out rounds about Ø 8 cm. Lay the pastry in your hand and put the filling on it (photograph 1). Seal the momos using your thumb and index finger (photograph 2). Crimp the edges (photograph 3). 4 Place the momos in a greased perforated cooking tray and put into the cold cooking space. Steam. 5 For the tomato sauce, heat the oil in a pan. Sauté the peperoncino, onion and garlic well. Add the tomatoes and seasoning. Continue stirring and cook until the sauce thickens. 74

75 Main courses Cooking steps 1. Step Steam 100 C, 25 minutes Step-by-step illustration 75

76

77 Accompaniments

78 S26 Polenta with vegetables Accessories: 2 cooking trays ⅓ GN, wire shelf Preparation: 30 minutes Cooking: 40 minutes Polenta 200 g Bramata maize semolina 2 dl vegetable bouillon 4 dl milk 11 Vegetables 2 green peppers 240 g (tinned) plum tomatoes, stalks removed, crushed 1 small tin of kidney beans (red beans), drained 1 red chilli pepper, cut open, deseeded, cut into small strips 1 clove of garlic, crushed Thyme Salt 1 Put the maize semolina, vegetable bouillon and milk into the cooking tray and stir well. 2 Cut the green peppers in half, remove the stalk, seeds and white membrane and cut into 1 cm cubes. 3 Put the green pepper, plum tomatoes, kidney beans, chilli pepper, garlic and thyme into the other cooking tray, mix and season with salt. 4 Put the cooking tray on the wire shelf in the cold cooking space. Steam. test Tip The vegetables can also be prepared together with meat. Sear 250 g minced meat in a pan and mix in with the vegetables. 78

79 Accompaniments Cooking steps 1. Step Steam 100 C, 40 minutes 79

80 S27 Pasta gratin Accessories: porcelain dish ½ GN, wire shelf Preparation: 20 minutes Cooking: 30 minutes 300 g uncooked pasta, shells or elbow macaroni 2 onions, sliced into rings 100 g air-dried ham, cut into strips 1 bunch of flat-leaved parsley, leaves pulled off from stalks and chopped 250 g champignons, sliced Sauce 4.5 dl vegetable bouillon 2.5 dl single cream Salt Pepper Nutmeg g grated cheese 1 Put the pasta, onions, air-dried ham and parsley into the greased porcelain dish and mix together. Scatter over the mushrooms. 2 For the sauce, stir the vegetable bouillon and single cream together and season. Pour the sauce over the pasta. Sprinkle with cheese. 3 Put the dish on the wire shelf in the cold cooking space. Bake. test Tip The pasta must be only just covered by the sauce. 80

81 Accompaniments Cooking steps 1. Step Hot air humid 200 C, 30 minutes 81

82 S28 Oriental rice Accessories: porcelain dish ⅓ GN, wire shelf Preparation: 10 minutes Cooking: 25 minutes 2 carrots, peeled, grated 200 g parboiled rice 50 g raisins 1 small piece of ginger, about 2 cm, peeled, finely diced 3 dl vegetable bouillon 1 Put all the ingredients into the porcelain dish and mix together. Put the dish on the wire shelf in the cold cooking space. Steam. 2 With the appliance switched off, allow the rice to swell for another 5 10 minutes. 82

83 Accompaniments Cooking steps 1. Step Steam 100 C, 25 minutes 83

84 S29 Millet pot Accessories: porcelain dish ½ GN, wire shelf Preparation: 20 minutes Cooking: 25 minutes 250 g millet 2.5 dl tomato juice 1 tsp salt Pepper 300 g cherry tomatoes 40 g pine nuts 50 g black olives, pitted and halved 1 tbsp oregano, finely chopped 1 bunch of flat-leaved parsley, leaves pulled off from stalks and finely chopped 2 tbsp olive oil 1 Put the millet, tomato juice, salt, pepper and halved cherry tomatoes into the porcelain dish. Place the dish on the wire shelf in the cold cooking space and steam. 2 Roast the pine nuts without oil in a frying pan. After steaming, mix the nuts into the millet mixture along with the olives, herbs and olive oil. 84

85 Accompaniments Cooking steps 1. Step Steam 100 C, 25 minutes 85

86 S30 Lemon risotto Accessories: porcelain dish ⅓ GN, wire shelf Preparation: 15 minutes Cooking: 35 minutes 200 g risotto rice 1 dl dry white wine 5 dl bouillon 2 stalks of lemongrass, halved lengthwise 3 lemon thyme sprigs ½ bunch of chives, finely chopped 1 lemon, juice 1 tbsp mascarpone 1 tbsp butter 50 g Parmesan, grated 1 Put the risotto rice, white wine, bouillon, lemongrass and lemon thyme sprigs into the porcelain dish and mix together. Cover the porcelain dish with microwaveable cling film or lid. 2 Put the porcelain dish on the wire shelf in the cold cooking space. Steam. 3 After cooking, remove the lemongrass and lemon thyme. Add the chives, lemon juice, mascarpone, butter and parmesan and mix in. test Tip Replace the lemongrass, lemon juice and mascarpone with fromage frais, herbs and finely diced vegetables. Cook the diced vegetables with the rice. 86

87 Accompaniments Cooking steps 1. Step Steam 30 C, 5 minutes 2. Step Steam 100 C, 30 minutes 87

88 S31 Vegetable gratin Accessories: porcelain dish ½ GN, wire shelf Preparation: 30 minutes Cooking: 30 minutes Vegetables 300 g carrots 1 small celeriac 1 large leek 500 g courgettes 11 Sauce 2 eggs 1.5 dl vegetable bouillon 1.5 dl single cream Salt Pepper Nutmeg g grated cheese 1 Peel the carrots and celeriac and cut them into sticks 4 cm long and ½ cm thick. Remove the fibrous parts of the leek, cut it in half lengthwise, wash well, then cut into thin strips. Top and tail the courgettes and cut into sticks 4 cm long and 1 cm thick. 2 For the sauce, whisk the eggs, stir in the vegetable bouillon and single cream, then season with salt, pepper and nutmeg. 3 Put the vegetables into the greased porcelain dish, pour over the sauce and sprinkle with the cheese. Put the dish on the wire shelf in the cold cooking space. Bake. 88

89 Accompaniments Cooking steps 1. Step Hot air with steaming 190 C, 30 minutes 89

90 S32 Wheat and spinach gratin Accessories: porcelain dish ½ GN, wire shelf Preparation: 20 minutes Cooking: 37 minutes 200 g ebly wheat, pre-cooked 2 dl bouillon 400 g leaf spinach, defrosted and excess water squeezed out 100 g diced bacon, sautéed 250 g mascarpone 100 g Parmesan, grated 1.5 dl milk Salt Pepper 1 Put the ebly wheat and bouillon into the porcelain dish. Put the dish on the wire shelf in the cold cooking space. Steam (step 1). 2 Lay the spinach over the ebly wheat and scatter the sautéed diced bacon over the spinach. Mix the mascarpone, Parmesan and milk, season and pour over. Place the porcelain dish on the wire shelf in the cooking space while still warm and finish baking (step 3). 90

91 Accompaniments Cooking steps 1. Step Steam 100 C, 10 minutes 2. Step Add ingredients 3. Step Hot air with steaming 180 C, 27 minutes 91

92 S33 Potato and quinoa gratin Accessories: porcelain dish ½ GN, wire shelf Preparation: 30 minutes Cooking: 30 minutes 600 g potatoes, mealy 400 g leek 4 tbsp quinoa 200 g crème fraîche 4 tbsp sultanas 200 g feta Salt Pepper Nutmeg 1 tbsp butter 1 Peel and grate the raw potatoes. Top and tail the leeks, then cut them into about 5 mm thick slices. Mix all the ingredients together and put into the greased porcelain dish. 2 Put the dish on the wire shelf in the cold cooking space. Bake. test Tip Serve with fresh salad. 92

93 Accompaniments Cooking steps 1. Step Hot air with steaming 180 C, 30 minutes 93

94 S34 Italian-style baked bread dish Accessories: porcelain dish ½ GN, wire shelf Preparation: 1¼ hours Cooking: 43 minutes 140 g bread, diced 140 g ham, diced 140 g mozzarella, diced 400 g tomatoes, diced, or 1 tin of plum tomatoes (400g) 140 g bacon, diced, sautéed 200 g tomatoes, sliced Oregano Garlic salt Basil, fresh Parmesan béchamel sauce 30 g butter 35 g flour 1.75 dl milk 0.5 dl chicken bouillon 2.25 dl cream Salt Pepper Nutmeg 50 g Parmesan, grated g Parmesan, grated 1 Spread the bread, ham, mozzarella, tomatoes and sautéed bacon evenly in the porcelain dish. Cover with the well-seasoned slices of tomato. 2 For the Parmesan béchamel sauce, melt the butter, add the flour and cook. Add the milk, bouillon and cream, stirring all the time, and simmer until the sauce thickens, then season. Remove the pan from the cooking zone and stir in the Parmesan. 3 Pour the Parmesan béchamel sauce over the ingredients and sprinkle over the grated Parmesan. 4 Put the dish on the wire shelf in the cold cooking space. Bake. test Tip Serve with fresh salad. 94

95 Accompaniments Cooking steps 1. Step Hot air 180 C, 43 minutes 95

96 S35 Potato and corn mash Accessories: perforated cooking tray Preparation: 20 minutes Cooking: 1¼ hours 700 g potatoes, mealy 2 ears of corn, each about 250 g 2 sprigs of rosemary 1.5 dl vegetable bouillon 0.5 dl olive oil Salt 1 Peel and dice the potatoes. Remove the husks and the silky threads from the ears of corn. Scrape the corn kernels from the cob and put them together with the diced potato into a bag. Add the rosemary and vacuum seal it. Place the bag in the perforated cooking tray and put it into the cold cooking space. Steam. 2 Bring the vegetable bouillon to the boil, take the potatoes and corn out of the bag and add them to it, mash. Add the olive oil and season with salt to taste. 96

97 Accompaniments Cooking steps 1. Step Steam 88 C, 1¼ hours 97

98 S36 Celeriac and goat cheese purée Accessories: perforated cooking tray, baking tray Preparation: 20 minutes Cooking: 2 hours Celeriac and goat cheese purée 650 g celeriac 1 apple 1 dl full cream 1 dl milk 2 bay leaves 100 g goat's cream cheese Salt g Parma ham 1 For the purée, peel and dice the celeriac. Peel, core and dice the apple. Put the celeriac, apple, cream, milk and bay leaves into a bag and vacuum seal it without sucking out the liquid. Place the bag in the perforated cooking tray and put it into the cold cooking space. Steam (step 1). 2 After steaming, purée the contents of the bag with the goat's cream cheese and season with salt to taste. 3 Place the Parma ham on the lined tray. Put the tray into the cooking space while still warm. Bake until crispy (step 4). 4 After baking, tear into pieces and use to garnish the purée. test Tip To prevent the liquid from being sucked out, lightly freeze it in an ice-cube tray and then put the frozen cubes in the bag. 98

99 Accompaniments Cooking steps 1. Step Steam 86 C, 1¾ hours 2. Step Prepare 3. Step Introduce food 4. Step Hot air 170 C, 15 minutes 99

100

101 Vegetables

102 S37 Spring vegetables Accessories: perforated cooking tray Preparation: 20 minutes Cooking: 20 minutes 500 g green asparagus 500 g bunch of baby carrots 1 kohlrabi Salt Pepper 1 tsp herbs, according to preference 1 Cut the ends off the asparagus and peel the bottom half. Cut the green tops of the baby carrots to a length of 2 cm. Wash the baby carrots well, but do not peel them. Peel the kohlrabi and cut it into sticks about 1 cm thick. 2 Put the vegetables into the perforated cooking tray. Put the tray into the cold cooking space. Steam. 3 Season the vegetables with salt and pepper to taste, then sprinkle the herbs over them. test Tip Serve the vegetables with a Béarnaise sauce or a vinaigrette. 102

103 Vegetables Cooking steps 1. Step Steam 100 C, 20 minutes 103

104 S38 Stuffed kohlrabies Accessories: porcelain dish ⅓ GN, perforated cooking tray, wire shelf Preparation: 45 minutes Cooking: 40 minutes 100 g bulgur 1.5 dl vegetable bouillon 4 large kohlrabies 3 carrots 200 g mangetout 150 g Gorgonzola, finely diced 1 Mix the bulgur with the vegetable bouillon in the porcelain dish. Put the dish on the wire shelf in the cold cooking space. Steam (step 1). 2 Peel the kohlrabies, cut off the bottom root section and use a melon ball scoop to hollow out the bulbs from the root end until the outside wall of the kohlrabies is about 8 mm thick. Put the hollowed-out kohlrabi flesh to one side. Peel the carrots and cut them into sticks about 3 cm long and 1 cm thick. Top and tail the mangetout and remove the stringy threads. 3 Mix the bulgur with three quarters of the Gorgonzola, stuff it into the kohlrabies and press down. Sprinkle the remaining Gorgonzola over the top. 4 Place the stuffed kohlrabies in the perforated cooking tray. Spread the hollowed-out kohlrabi flesh, carrots and mangetout around the kohlrabies. Put the tray into the cooking space while still warm. Steam (step 4). 104

105 Vegetables Cooking steps 1. Step Steam 100 C, 10 minutes 2. Step Prepare 3. Step Introduce food 4. Step Steam 100 C, 30 minutes 105

106 S39 Herb baked tomatoes Accessories: baking tray Preparation: 25 minutes Cooking: 13 minutes 1 shallot, finely chopped 10 g garlic, crushed 25 g butter 10 g black olives, finely chopped 10 g dried tomatoes, finely chopped 5 g capers, finely chopped 20 g breadcrumbs 4 tbsp olive oil 20 g basil, oregano, chives, thyme, chopped Salt Pepper 4 tomatoes, medium-size 1 Sweat the shallot and garlic in butter in a frying pan. Add the olives, dried tomatoes and capers. 2 Take the pan from the heat. Add the breadcrumbs, olive oil and herbs. Season with salt and pepper. 3 Cut the tomatoes in half. Spread the herb mixture on top. Place the tomatoes on the lined tray. Put the tray into the cold cooking space. Bake. 106

107 Vegetables Cooking steps 1. Step Hot air with steaming 200 C, 10 minutes 2. Step Hot air humid 180 C, 3 minutes 107

108 S40 Gratinated asparagus Accessories: perforated cooking tray, porcelain dish ½ GN, wire shelf Preparation: 45 minutes Cooking: 32 minutes 750 g green asparagus 2 slices of toasting bread 75 g Sbrinz cheese, grated 200 g crème fraîche 1 bunch of chives 1 clove of garlic, crushed 1 egg 1 tbsp ketchup 1 lemon, zest and juice Salt Lemon pepper Paprika 1 Prepare the asparagus, depending on the quality peel the bottom third of the stalks. Put into the perforated cooking tray and steam (step 1). 2 Cut the crusts off the bread, then cut it very finely. Mix with the Sbrinz and season lightly with pepper and paprika. 3 Mix the crème fraîche, chives, garlic, egg, ketchup, lemon zest and lemon juice together and season well. 4 After steaming, put the asparagus into a greased porcelain dish. Season lightly with salt. Pour over the crème fraîche mixture and sprinkle over the bread and Sbrinz mixture at the end. Put the porcelain dish on the wire shelf in the cooking space while still warm. Gratinate (step 4). 108

109 Vegetables Cooking steps 1. Step Steam 100 C, 20 minutes 2. Step Prepare 3. Step Introduce food 4. Step Hot air with steaming 210 C, 12 minutes 109

110 S41 Chicory gratin Accessories: porcelain dish ½ GN, wire shelf Preparation: 30 minutes Cooking: 30 minutes 4 chicories, white, about 500 g 2 oranges 160 g ham, in slices 100 g parboiled rice Sauce 30 g butter 3 tbsp flour 1.5 dl milk 1.5 dl cream 1 tbsp horseradish paste 1 tbsp lemon juice Salt Pepper 1 Wash the chicories, cut in half and cut out the stalk. Cut the chicory into strips. Peel the oranges. Cut the oranges and ham into small pieces. 2 Put the rice into the greased porcelain dish. Add the chicory, orange and ham and mix together. 3 For the sauce, melt the butter, add the flour and cook over a mild heat. Add the milk and cream, stirring all the time, and simmer over a low heat for 5 minutes. Add the horseradish paste and lemon juice. Season with salt and pepper to taste. Pour the sauce over the chicory. Put the dish on the wire shelf in the cold cooking space. Bake. 110

111 Vegetables Cooking steps 1. Step Hot air with steaming 180 C, 30 minutes 111

112 S42 Roasted cauliflower salad Accessories: stainless steel tray Preparation: 45 minutes Cooking: 37 minutes 350 g cauliflower, in small florets 350 g Romanesco, in small florets 3 tbsp olive oil ½ tsp salt Pepper 90 g hazelnuts ½ bunch of flat-leaved parsley, leaves pulled off from stalks 1 pomegranate, seeds separated Dressing 2 tbsp olive oil 1 tbsp apple cider vinegar ⅓ tsp cinnamon, ground 1 pinch of clove powder 1½ tsp honey, runny Salt Pepper 1 Marinate the cauliflower and Romanesco in the olive oil, salt and pepper, place on a lined tray and put it into the cold cooking space. Bake (step 1). Allow to cool after baking. 2 Put the hazelnuts on a lined tray. Put the tray into the cooking space while still hot. Roast (step 4). Rub the hot hazelnuts in a tea towel to remove the skins. Coarsely chop the hazelnuts. 3 For the dressing, mix all the ingredients together. 4 Mix the lukewarm vegetables, pomegranate seeds, parsley and hazelnuts together, then drizzle over the dressing. 112

113 Vegetables Cooking steps 1. Step Hot air with steaming 170 C, 20 minutes 2. Step Prepare 3. Step Introduce food 4. Step Hot air 170 C, 17 minutes 113

114 S43 Cannelloni Accessories: perforated cooking tray, porcelain dish ½ GN, wire shelf Preparation: 35 minutes Cooking: 47 minutes Filling 300 g carrots, diced 300 g sweet potatoes, diced 2 spring onions, cut into strips 150 g goat's cream cheese 1 tbsp thyme leaves Salt Black pepper g pasta dough, 2 rolls 11 Sauce 2.5 dl cream 2 dl milk 2 eggs 75 g Sbrinz cheese, grated 1 kt of Espelette pepper A little nutmeg, freshly grated Salt Black pepper 1 For the filling, put the vegetables and potatoes into the perforated cooking tray. Put the tray into the cold cooking space and steam (step 1). 2 Mix the goat's cream cheese and thyme into the vegetables and season. Cut each roll of pasta dough into six pieces, spread over the filling, roll up and put in the greased porcelain dish. 3 For the sauce, mix all the ingredients together and spread over the cannelloni. Put the porcelain dish on the wire shelf in the cooking space while still warm. Bake (step 4). 114

115 Vegetables Cooking steps 1. Step Steam 100 C, 12 minutes 2. Step Prepare 3. Step Introduce food 4. Step Hot air with steaming 180 C, 35 minutes 115

116 S44 Colourful asparagus salad Accessories: perforated cooking tray Preparation: 30 minutes Cooking: 30 minutes Asparagus 500 g green asparagus 1 lemon, zest and juice 11 Dressing 4 tbsp olive oil 1 tsp honey mustard 1 pinch of sugar Salt Pepper 11 Topping 2 tbsp pistachios 2 tbsp cranberries, dried 150 g Taleggio cheese ½ bunch of chervil 1 Wash the asparagus and cut off the bottom part of the stalks. Peel three strips of zest from the lemon, juice it and put to one side for the sauce. Put the zest together with the asparagus into a bag and vacuum seal it. Place the bag in the perforated cooking tray and put it into the cold cooking space. Steam. 2 After steaming, immediately plunge the bag into iced water. Cut open the bag, remove the lemon zest, cut the asparagus in half lengthwise. 3 For the sauce, mix three tablespoons of the prepared lemon juice with the remaining ingredients and pour over the asparagus. 4 Lightly roast the pistachios without oil in a frying pan. Tear the Taleggio cheese into nutsized pieces. Trim the chervil with scissors. 5 Arrange the asparagus on a plate with the cut side facing up, top with the pistachios, cranberries and Taleggio cheese and garnish with chervil. 116

117 Vegetables Cooking steps 1. Step Steam 82 C, 30 minutes 117

118 S45 Tender fennel with coriander foam Accessories: perforated cooking tray Preparation: 30 minutes Cooking: 1 hour 10 minutes Fennel 4 fennel bulbs, each about 180 g Fennel fronds 30 g honey 15 g butter ½ tsp salt 11 Almonds 4 tbsp flaked almonds ½ tsp chilli flakes 1 tbsp nut oil Salt Coriander foam 1 dl milk 1 dl cream 2 tbsp Pastis or Pernod 4 tbsp coriander leaves ½ tsp salt 11 1 Cut the fennel in half, cut out the wedge-shaped core. Put the fennel together with the fennel fronds, honey, butter and salt into a bag and vacuum seal it. Place the bag in the perforated cooking tray and put it into the cold cooking space. Steam. 2 For the coriander foam, heat up the milk, cream and pastis or Pernod, add the coriander and salt, then purée. Hold the blender at a slight angle to incorporate air. Use the foam as a sauce. 3 Sauté the flaked almonds and chilli flakes in nut oil until golden brown, then season with salt. 4 Take the fennel out of the bag and decorate with the coriander foam and the roasted flaked almonds. 118

119 Vegetables Cooking steps 1. Step Steam 88 C, 1 hour 10 minutes 119

120 S46 Beans wrapped in bacon Accessories: perforated cooking tray Preparation: 45 minutes Cooking: 25 minutes 500 g tender green beans 120 g streaky bacon, rashers 1 Top and tail the beans and remove the stringy threads. Cut the bacon in half crosswise. 2 Tightly wrap five to seven beans in half a rasher of streaky bacon. 3 Put the beans in the perforated cooking tray. Put the tray into the cold cooking space and cook. 120

121 Vegetables Cooking steps 1. Step Hot air with steaming 110 C, 10 minutes 2. Step Steam 100 C, 10 minutes 3. Step Hot air with steaming 150 C, 5 minutes 121

122 S47 Aubergine tartar Accessories: baking tray Preparation: 20 minutes Cooking: 32 minutes 2 aubergines Olive oil Salt Pepper 1 tsp shallots, finely diced 1 clove of garlic, crushed 1 tsp basil leaves, finely chopped 1 tsp parsley, leaves pulled off from stalks and coarsely chopped 1 tsp chives, finely cut 1 Top and tail the aubergines, cut into four slices lengthwise. 2 Place the slices of aubergine on the lined tray. Using a sharp knife, score the flesh, mix the olive oil with the salt and pepper and generously brush on the slices of aubergine. Put the tray into the preheated cooking space. Bake. 3 After cooking, remove the skin of the aubergines, chop up the flesh and stir in the shallots, garlic and herbs. test Tip Aubergine tartar goes well with grilled food, risotto and fried fish. 122

123 Vegetables Cooking steps 1. Step Preheat with hot air with steaming 195 C 2. Step Introduce food 3. Step Hot air with steaming 195 C, 32 minutes 123

124

125 Desserts

126 S48 Chocolate and gingerbread flan Accessories: 6 flan dishes Ø 7 cm Preparation: 15 minutes Cooking: 25 minutes 100 g dark chocolate, crumbled ½ tsp gingerbread spices 5 dl milk ½ vanilla pod 50 g sugar 3 eggs, whisked 1 Put the chocolate, gingerbread spices, milk, vanilla pod and sugar in a pan and heat to 40 C. Remove the vanilla pod. Slowly stir the milk into the eggs. Pour into the dishes. 2 Place the dishes on the perforated cooking tray, then put the tray into the cold cooking space. Steam. Leave to cool. 3 Run a knife carefully around the edge of each dish and turn the flans out on to a plate. 126

127 Desserts Cooking steps 1. Step Steam 90 C, 25 minutes 127

128 S49 Almond cakes Accessories: mini-muffin tin with around 24 cups Ø 4.5 cm, wire shelf Preparation: 15 minutes Cooking: 15 minutes 3 egg whites 150 g icing sugar 50 g white flour 50 g almonds, blanched, ground 2 tbsp amaretto 125 g butter, liquid 1 Lightly beat the egg whites until frothy but not stiff. Sift the icing sugar and white flour and fold into the egg whites. 2 Carefully add the almonds, amaretto and liquid butter. Spoon the mixture into the muffin tin cups. 3 Put the muffin tin on the wire shelf in the preheated cooking space. Bake. 128

129 Desserts Cooking steps 1. Step Preheat with hot air with steaming 180 C 2. Step Introduce food 3. Step Hot air with steaming 180 C, 15 minutes 129

130 S50 Truffle cake Accessories: cake tin 28 cm long, wire shelf Preparation: 3 hours Cooking: 55 minutes Sponge cake 70 g butter 70 g sugar 6 egg yolks 70 g dark chocolate 6 egg whites 60 g flour 1 tsp baking powder 1 pinch of salt 40 g jam 11 Buttercream 1 egg white 25 g sugar 50 g butter, soft 1 tbsp kirsch 11 Decoration 50 g desiccated coconut 25 g pistachios, chopped Ganache 300 g chocolate 300 g cream A little kirsch 1 For the sponge cake, cream the butter and sugar. Add the egg yolks and beat until the mixture is pale and fluffy. Melt the chocolate and fold into the mixture. 2 Beat the egg whites until very stiff. Mix the flour, baking powder and salt, then fold together with the egg whites into the chocolate mixture. 3 Line or grease the cake tin. Turn the mixture into the cake tin and spread evenly. Put the cake tin on the wire shelf in the preheated cooking space. Bake. 4 For the ganache, gently melt the chocolate with the cream. Add kirsch to taste. 5 For the buttercream, beat the egg white and sugar over a warm bain-marie for about 3 minutes and afterwards without any heat for a further 5 minutes until the sugar dissolves. Continue beating the egg white mixture and gradually add the soft butter and kirsch. 6 Allow the cake to cool completely. Cut two wedges in the top of the cake running the length of the cake. Brush the cut surfaces of the cake with jam, then spread with the pale buttercream. Insert the smaller wedge, fill in and cover over with ganache to form a ceiling. Brush the larger wedge with jam and set on the top of the cake to form a roof. Allow to cool (for greater stability). 7 Cover the cake all over with the ganache. Mix the pistachios and desiccated coconut together and decorate the cake as you wish. 130

131 Desserts Cooking steps 1. Step Preheat with hot air 170 C 2. Step Introduce food 3. Step Hot air 170 C, 55 minutes 131

132 S51 Fruit compote Accessories: porcelain dish ⅓ GN, wire shelf Preparation: 15 minutes Cooking: 12 minutes 2 apples 2 pears 3 plums 3 tbsp Cointreau ½ pomegranate 1 Peel, cut into eighths and core the apples and pears. Halve and pit the plums, then cut the plum halves into quarters. Spread the prepared fruit out in the porcelain dish and drizzle with Cointreau. Put the dish on the wire shelf in the cold cooking space. Steam. 2 Remove the seeds from the pomegranate and sprinkle over the top. test Tip Sweeten the compote with sugar to taste. Redcurrants can be used instead of pomegranate seeds. 132

133 Desserts Cooking steps 1. Step Steam 100 C, 12 minutes 133

134 S52 Yeast dumplings with a kirsch and saffron filling Accessories: perforated cooking tray Preparation: 1½ hours Cooking: 20 minutes Filling 150 g cherries, fresh or frozen, pitted 100 g dark cherry jam 1 sachet of vanilla sugar 1 sachet of saffron powder Dough 250 g white flour ½ yeast cube 1.25 dl milk 30 g butter, soft ½ sachet of vanilla sugar 30 g icing sugar 1 pinch of salt ½ lemon, grated zest 2 egg yolks1 Almonds 70 g almonds, flaked 50 g butter 50 g sugar 1 For the filling, mix all the ingredients together and allow to reduce for about 20 minutes until a thick mass forms. Allow to cool. 2 For the dough, mix all the ingredients together and knead into a smooth dough. Form dumplings (each one about 50 g) from the dough, put them on a floured tray and allow to proof at room temperature for minutes. 3 Flatten the dumplings, place a little of the filling in the centre of each one, fold over, seal well and shape into dumplings again. Put on a greased perforated cooking tray. Put the cooking tray into the cold cooking space. Steam. 4 For the almonds, melt the butter and sugar. Caramelize the flaked almonds until golden brown. Scatter over the dumplings at the end. test Tip Serve with vanilla sauce. 134

135 Desserts Cooking steps 1. Step Steam 100 C, 20 minutes 135

136 S53 Apple crème Accessories: porcelain dish ⅓ GN, wire shelf Preparation: 1½ hours Cooking: 10 minutes 2 eggs 50 g sugar 1 lemon, grated zest 2 dl apple juice 2 dl full cream, stiffly whipped 1 Crack open and beat the eggs well. Add the sugar, lemon zest and apple juice, mix everything together, strain through a sieve and pour into the porcelain dish. Put the dish on the wire shelf in the cold cooking space. Steam. 2 Whisk the crème well after steaming and allow to cool down. Just before serving, whip the cream until stiff and then gently fold it into the mixture. 136

137 Desserts Cooking steps 1. Step Steam 90 C, 10 minutes 137

138 S54 Cappuccino slices Accessories: stainless steel tray Preparation: 35 minutes Cooking: 8 minutes 320 g puff pastry, rolled out into a rectangular shape 11 Filling 5 sheets of gelatine 2.5 dl milk 4 egg yolks 70 g sugar 2 tbsp cornflour 2 tbsp instant coffee 1 dl full cream, stiffly whipped 11 Icing 100 g icing sugar 3 tbsp water 1 tbsp cocoa powder 1 Roll out the puff pastry and put on one or two baking trays, depending on the size of the baking trays. Cut the puff pastry into thirds lengthwise and prick with a fork. Put the tray into the preheated cooking space. Bake. Allow to cool. 2 For the filling, soak the gelatine in cold water. Boil 2 dl milk. Mix the rest of the milk with the egg yolks, sugar and cornflour. Gradually add the hot milk, stirring all the time. Return everything to the pan and bring almost to the boil, stirring constantly. Remove the pan from the heat, add the gelatine (with the excess water squeezed out) and coffee powder, stir well and allow to cool. Whip the cream until stiff and then gently fold it into the mixture. 3 Spread half of the filling on one of the strips of puff pastry, then put another on top and spread the rest of the filling on it. 4 For the icing, mix all the ingredients together and spread on the bottom of the last puff pastry strip. Put on the top and allow to cool. Just before serving, carefully slice into six with a bread knife. test Tip Allow the filling to cool down before adding the cream, but do not let it stand for too long so that the gelatine starts to set. This makes it easier to incorporate the cream. 138

139 Desserts Cooking steps 1. Step Preheat with hot air with steaming 220 C 2. Step Introduce food 3. Step Hot air with steaming 220 C, 8 minutes 139

140 S55 Luzerner Lebkuchen (gingerbread) Accessories: spring form tin Ø 26 cm, wire shelf Preparation: 30 minutes Cooking: 1 hour 10 g butter 3 dl full cream 300 g yogurt 230 g sugar 3 tbsp gingerbread spices 6 tbsp pear concentrate 1½ tsp baking soda 1 pinch of salt 500 g white flour 1 Grease the bottom and sides of the spring form tin with butter. 2 Mix the full cream, yogurt, sugar, gingerbread spices, pear concentrate, baking soda and salt together. Incorporate the flour a spoonful at a time, either by hand or using a mixer. Put the mixture into the tin and smooth it out. Put the tin on the wire shelf in the preheated cooking space. Bake. test Tip For a glossy cake, after baking brush the top of it sparingly with pear concentrate. 140

141 Desserts Cooking steps 1. Step Preheat with hot air 180 C 2. Step Introduce food 3. Step Hot air 180 C, 1 hour 141

142 S56 Strawberry gratin Accessories: 4 ramekin dishes, wire shelf Preparation: 25 minutes Cooking: 14 minutes 200 g fresh pineapple, cut into pieces 200 g strawberries, quartered Sauce 2 egg yolks 3 tbsp full-fat quark 1 sachet of vanilla sugar 2 tbsp sugar 2 tbsp amaretto 25 g pistachios, finely chopped 2 egg whites, stiffly beaten 1 Put the pineapple and strawberries into the ramekin dishes. 2 For the sauce, mix all the ingredients together except for the egg whites. Carefully fold in the stiffly beaten egg whites. Spread the sauce over the fruit. 3 Put the dishes on the wire shelf in the preheated cooking space. Bake. Serve hot. 142

143 Desserts Cooking steps 1. Step Preheat with hot air 200 C 2. Step Introduce food 3. Step Hot air 200 C, 14 minutes 143

144 S57 Sour cream sorbet with apricot compote Accessories: baking tray, wire shelf Preparation: 30 minutes Cooking: 45 minutes Sour cream sorbet 1 dl water 100 g sugar 400 g soured cream 1 lemon, zest and juice 11 Apricot compote 600 g apricots 1 orange, zest and juice 60 g sugar 2 dl orange juice 11 Vanilla crumble 50 g almonds, blanched, ground 40 g flour 25 g sugar ½ vanilla pod, halved lengthwise 50 g butter, liquid 1 For the sorbet, bring the water and sugar to the boil until the sugar has dissolved. Put to one side and allow to cool. 2 Mix the soured cream and lemon (zest and juice) with the sugar water and leave to freeze in an ice cream maker or in a container in the freezer. Stir every so often to allow small ice crystals to form. 3 For the compote, wash, halve and pit the apricots and put them into a bag. Peel the zest from the orange with a knife and juice it. Add the sugar, the extra orange juice as well as the juice and zest from the orange to the apricots. Vacuum seal it without sucking out the liquid. Put the bag on the wire shelf in the cold cooking space. Steam (step 1). 4 For the vanilla crumble, mix the almonds, flour and sugar together. Add the seeds scraped from the vanilla pod. Add the liquid butter and work into a crumble. Crumble the mixture on a lined tray. Put the tray into the cooking space while still warm. Bake (step 4). Turn the crumble mixture every now and then while it is baking. 5 Take the apricots out of the bag and arrange on a dish, reduce the juice to syrup and pour over the apricots. Serve with sour cream sorbet and vanilla crumble. test Tip Frozen apricots can be used in place of fresh apricots. Allow to defrost slightly, vacuum seal and steam. To prevent the liquid from being sucked out, lightly freeze it in an ice-cube tray and then put the frozen cubes in the bag. 144

145 Desserts Cooking steps 1. Step Steam 74 C, 35 minutes 2. Step Prepare 3. Step Introduce food 4. Step Hot air 180 C, 10 minutes 145

146 S58 Praline mousse with balsamic figs Accessories: wire shelf, baking tray, 4 dessert bowls Preparation: 1 hour Cooking: 29 minutes Balsamic figs 4 figs, fresh 2 tbsp dark balsamic vinegar 100 g sugar ½ lemon, zest and juice 11 Crispy strudel sheet 30 g strudel pastry, rolled out (about cm) 20 g butter 12 mint leaves Icing sugar Praline mousse 80 g hazelnuts 2 eggs 60 g sugar 100 g dark chocolate 1 pinch of salt 2 dl full cream 11 1 Cut each fig into six wedges and put these into a bag together with the rest of the ingredients and vacuum seal it. Place on the wire shelf and steam (step 1). Pour the figs and juice into the four dessert bowls and allow to cool down. 2 Place the hazelnuts on a lined tray and roast them (step 4). Rub the hot hazelnuts in a tea towel to remove the skins. Allow the skinned nuts to cool down. 3 Gently unroll the strudel pastry and cut in half lengthwise. Brush the one half with melted butter and sprinkle icing sugar on top. Next, lay the other half on top and again brush with melted butter and sprinkle with icing sugar. Cut the pastry in half lengthwise and in thirds crosswise. Halve each rectangle diagonally to form twelve triangles. Place all the triangles on the lined tray. Put the mint leaves between the sheets of strudel pastry. Put the tray into the preheated cooking space. Bake until golden brown (step 8). 4 Coarsely chop one half of the nuts and ground the other half. Separate the eggs. Mix the egg yolks and the sugar together. Melt the chocolate and mix with the egg and sugar mixture and the hazelnuts. Beat the egg whites with a pinch of salt until stiff. Whip the cream also until stiff. Gently fold the stiff egg whites and whipped cream into the chocolate mixture. Spread the mousse over the figs and leave to cool. 5 Just before serving, dust the sheets of strudel pastry with icing sugar and arrange on top of the mousse. test Tip To prevent the liquid from being sucked out, lightly freeze it in an ice-cube tray and then put the frozen cubes in the bag. 146

147 Desserts Cooking steps 1. Step Steam 86 C, 7 minutes 2. Step Prepare 3. Step Introduce food 4. Step Hot air 170 C, 17 minutes 5. Step Prepare 6. Step Preheat with hot air 200 C 7. Step Introduce food 8. Step Hot air 200 C, 5 minutes 147

148 S59 Bread and butter pudding with raspberries Accessories: porcelain dish ½ GN, wire shelf Preparation: 40 minutes Cooking: 30 minutes Sauce 3 dl cream 2 dl milk 80 g sugar 50 g butter ½ lemon, grated zest 100 g white chocolate 3 eggs 10 g butter 4 bread rolls, stale, sliced 250 g raspberries, frozen 11 1 Heat the cream, milk, sugar, butter and lemon zest almost to boiling point, remove from the heat, add the coarsely chopped white chocolate and melt, stirring all the time. Slowly add the mixture to the beaten eggs, stirring constantly. 2 Pour a little of the sauce into the buttered porcelain dish and cover with slices of bread. Add a little more sauce and cover with a second layer of bread. Sprinkle evenly with raspberries and pour on the rest of the sauce. 3 Put the dish on the wire shelf in the cold cooking space. Bake. test Tip Other fruit with a high acid content can be used in place of raspberries, e.g. brambles, redcurrants or a fruits of the forest mix. 148

149 Desserts Cooking steps 1. Step Hot air with steaming 180 C, 30 minutes 149

150 S60 Ice cream encased in crispy pastry Accessories: baking tray Preparation: 2½ hours Cooking: 3 minutes 25 g butter 4 sheets of strudel pastry 50 g strawberries, sliced 4 scoops of vanilla ice cream Icing sugar 1 Melt the butter in a small pan. 2 Put each sheet of strudel pastry on the work surface and brush with a thin layer of melted butter. Fold all four corners into the middle and arrange the strawberries in the centre. 3 Put a scoop of vanilla ice cream on top of the strawberries, press the corners of the strudel pastry lightly together over the ice cream. Freeze the parcels for at least 2 hours. 4 Put the ice-cream parcels on the hot tray in the preheated cooking space. Bake. 5 Dust the dessert with icing sugar and serve immediately. test Tip Various fruit can be used in place of strawberries. 150

151 Desserts Cooking steps 1. Step Preheat with hot air with steaming 230 C 2. Step Introduce food 3. Step Hot air with steaming 230 C, 3 minutes Step-by-step illustration 151

152 S61 Crème caramel Accessories: 6 flan dishes Ø 7 cm, perforated cooking tray Preparation: 20 minutes Cooking: 25 minutes Caramel sauce 60 g sugar 1 dl water 11 Flan 5 dl milk 50 g sugar 1 vanilla pod, split and scraped 3 eggs 1 For the caramel sauce, caramelize the sugar in a pan until light golden brown, quench with water and reduce by half. 2 Cover the bottom of the dishes with the caramel sauce. 3 Heat the milk, sugar, scraped vanilla seeds and vanilla pod in a pan to about 40 C. Remove the vanilla pod. Slowly stir the milk into the eggs. Pour into the dishes. 4 Put the dishes on to the perforated cooking tray, then put it into the preheated cooking space. Steam. Leave to cool. 5 Run a knife carefully around the edge of each dish and turn the flans out on to a plate, then pour over the caramel sauce. test Tip Orange juice or any other fruit juice can be used instead of water for the sauce. 152

153 Desserts Cooking steps 1. Step Steam 90 C, 25 minutes 153

154

155 Bakes and bread

156 S62 Apple flan Accessories: round TopClean baking tray Ø 29 cm, wire shelf Preparation: 30 minutes Cooking: 45 minutes 1 rolled-out round of sweet pastry 20 g ground hazelnuts or almonds 600 g apples, cut into slices Cinnamon Sauce 2 eggs 2 tbsp sugar ½ sachet of vanilla sugar 2.5 dl single cream 1 Place the rolled-out sweet pastry with the baking paper on the baking tray. Prick the base of pastry case several times with a fork. Sprinkle with hazelnuts or almonds. 2 Lay the slices of apple on the pastry base in a circular shape and sprinkle with cinnamon. 3 For the sauce, whisk the eggs with the sugar, vanilla sugar and cream. Pour the sauce over the apples just before baking. 4 Put the tray on the wire shelf in the preheated cooking space. Bake. test Tip Any other fruit (according to preference) can be used instead. 156

157 Bakes and bread Cooking steps 1. Step Preheat with hot air 180 C 2. Step Introduce food 3. Step Hot air 180 C, 45 minutes 157

158 S63 Tarte flambée Accessories: 2 baking trays Preparation: 1 hour 25 minutes Cooking: 10 minutes 200 g white flour ½ tsp salt ½ yeast cube, crumbled 1.25 dl water 1 tbsp olive oil 120 g crème fraîche 1 bunch of onions with the green tops, cut into fine rings 60 g bacon, without cartilage, cut into about 1 cm thick strips 2 tbsp Sbrinz cheese, grated Salt Freshly milled pepper 1 Mix the flour, salt and yeast together. 2 Add the water and olive oil and knead into a soft, smooth dough. 3 Cover the dough and allow to proof at room temperature for about 1 hour until double in volume. 4 Cut the dough into four and, on a lightly floured surface, roll each piece out into a very thin oval. Place two oval dough bases on each of the prepared baking trays. Brush with the crème fraîche, leaving a border free all around the edge. 5 Spread over the onion and bacon, sprinkle over the Sbrinz and season with salt and freshly ground black pepper. Put the tray into the preheated cooking space. Bake. test Tip Instead of making your own dough use 260 g of ready-made pizza dough. 158

159 Bakes and bread Cooking steps 1. Step Preheat with hot air with steaming 230 C 2. Step Introduce food 3. Step Hot air with steaming 230 C, 10 minutes 159

160 S64 Wholemeal bread buns Accessories: baking tray Preparation: 2 hours Cooking: 30 minutes 500 g wholemeal flour 4 tbsp sugar ½ yeast cube, crumbled 3.5 dl lukewarm milk 50 g soft butter 1 tsp salt 50 g hazelnuts, coarsely chopped 50 g raisins 1 Mix the flour, sugar, yeast, milk, butter and salt and knead into a smooth dough. Knead in the hazelnuts and raisins at the end. Place the dough in a bowl, cover with a damp cloth and allow to proof at room temperature for 1 hour until double in volume. 2 Divide the dough into twelve same-sized portions, lightly flour your hands and form the dough into balls. Line the tray with baking paper. Place the dough balls on the tray and cut a cross into each one about 1 cm deep. Cover with a damp cloth and allow to proof for another 5 10 minutes. Put the tray into the cold cooking space. Bake. 160

161 Bakes and bread Cooking steps 1. Step Professional baking - bread 190 C, 30 minutes 161

162 S65 Apricot and chocolate plaited bread Accessories: stainless steel tray Preparation: 2 hours Cooking: 25 minutes Dough 500 g white flour 1 tsp sugar ½ yeast cube, crumbled 2.5 dl lukewarm milk 75 g soft butter 1 tsp honey 1 egg 2 tsp salt 11 Filling 80 g dried apricots, finely diced 60 g mini chocolate cubes 120 g nuts, chopped 1.25 dl full cream 30 g sugar 1 lemon, juice 11 Glaze 1 egg white, whisked Icing sugar Lemon juice 1 Mix all the ingredients for the dough together and knead into a smooth dough. Place the dough in a bowl, cover with a damp cloth and allow to proof at room temperature for 1 1½ hours until double in volume. 2 Mix all the ingredients for the filling together. 3 Divide the dough into three pieces. Roll each of the pieces of dough out into a rectangle about cm. Spread a third of the filling on to each piece of dough, leaving a 2 cm border free all around the edge. Brush the border with a little egg white. Roll up the pieces of dough, lengthwise. Pinch the open ends together. Form the three rolls into one plait. Lay the plaited loaf on the lined tray. Allow to proof for 30 minutes. Put the tray into the cold cooking space. Bake. 4 For the glaze, stir the icing sugar and lemon juice until smooth and then brush over the plaited loaf while still warm. 162

163 Bakes and bread Cooking steps 1. Step Hot air with steaming 210 C, 25 minutes 163

164 S66 Bacon and cabbage flan Accessories: round TopClean baking tray Ø 29 cm, wire shelf Preparation: 40 minutes Cooking: 50 minutes 1 shortcrust pastry, rolled out into a round about Ø 35 cm 400 g cabbage, finely chopped 120 g diced bacon Sauce 2 eggs 2.5 dl cream 1.5 dl milk Salt Pepper 1 Line the baking tray with the pastry. Prick the pastry base several times with a fork. 2 Mix the cabbage and diced bacon, season lightly and scatter over the pastry base. 3 For the sauce, mix the egg, cream and milk together, then season. Pour over the sauce. Put the tray on the wire shelf into the preheated cooking space. Bake. 164

165 Bakes and bread Cooking steps 1. Step Preheat with hot air 170 C 2. Step Introduce food 3. Step Hot air 170 C, 50 minutes 165

166 S67 Focaccia Accessories: baking tray Preparation: 15 hours Cooking: 22 minutes Dough 1 kg white flour 6 dl water ½ yeast cube 25 g salt 0.75 dl olive oil 11 Topping 2 tbsp olive oil 3 sprigs of rosemary Sea salt 1 Mix the flour, water, yeast and salt together. After 30 seconds, add the olive oil to the dough and knead at a low speed for 8 minutes. Finish off kneading the dough at a high speed (for about 6 minutes). Place the dough in a bowl, cover with a damp cloth and allow to proof at room temperature for 1 hour. Afterwards stand the dough, still covered over, in the refrigerator overnight for a maximum of 15 hours. 2 On a floured work surface, roll out the dough to the size of the baking tray and then lay on baking paper. Cover over with a damp cloth and allow to proof for another hour. 3 Brush the dough with olive oil. Dot the surface of the dough with your fingers. Put the dough on one or two baking trays, depending on the size of the baking trays. Sprinkle rosemary and sea salt on top. 4 Put the baking tray into the preheated cooking space. Bake (steps 3 and 4). test Tip The focaccia can also be topped with dried tomatoes, olives and various herbs (according to taste). 166

167 Bakes and bread Cooking steps 1. Step Preheat with hot air with steaming 230 C 2. Step Introduce food 3. Step Hot air with steaming 230 C, 10 minutes 4. Step Hot air 230 C, 12 minutes 167

168 S68 Fruit loaf Accessories: 2 cake tins about 20 cm long, wire shelf Preparation: 2 hours Cooking: 50 minutes Fruit mixture 200 g apricots, dried 100 g dates, dried, pitted 100 g figs, dried 100 g bananas, dried 100 g sultanas 11 Dough 260 g dark wheat flour 240 g wholemeal flour 4 dl water 15 g salt 20 g sugar ½ yeast cube 50 g butter, in cubes 1 For the fruit mixture, halve the apricots and dates, cut the figs into quarters and the dried bananas into pieces 2 to 3 cm in length. Mix all of the fruit together in a bowl and put to one side. 2 Mix the flour, water, salt, sugar and yeast for 1 minute. Add the cold butter and knead at a low speed for 8 minutes. Finish off kneading the dough at a high speed for 4 minutes. Knead in the fruit mixture at the end at a low speed (for about 2 minutes). Place the dough in a bowl, cover with a damp cloth and allow to proof at room temperature for 1½ hours. 3 Divide the dough into two equal parts, form into two long loaves and then place into the greased cake tins (20 cm). Cover the fruit loaves with a damp cloth and allow to proof for another 25 minutes. 4 Put the tin on the wire shelf in the cold cooking space and bake. test Tip To really enhance the aroma, add 20 to 30 g of hazelnuts or walnuts. The dried fruit ingredients can be replaced with other types of dried fruit in identical quantities. 168

169 Bakes and bread Cooking steps 1. Step Professional baking - bread 190 C, 50 minutes 169

170 S69 Gluten-free seeded bread buns Accessories: baking tray, 14 brioche tins Preparation: 2½ hours Cooking: 39 minutes Soaked grains 100 g gluten-free flour mix 2 dl water 11 Dough 50 g sunflower seeds 50 g pumpkin seeds 400 g gluten-free flour mix 3 dl water, 30 C 10 g sugar 15 g yeast, fresh 6 g salt 6 g rapeseed oil 1 For the soaked grains, bring the water to the boil and then pour it into the flour. Stir with a wooden spoon to get rid of any lumps. Cover the soaked grains with cling film and allow to cool at room temperature. Then place in the refrigerator to cool down completely. 2 Place the seeds on the lined baking tray and put it into the cold cooking space. Roast (step 1). 3 Mix the flour, water, sugar, yeast, salt, oil and the cooled, soaked grains together and then knead at a low speed for 4 minutes. After 3 minutes, add the cooled seeds. Place the dough in a bowl, cover with a damp cloth and allow to proof at room temperature for 1 hour until double in volume. 4 Divide the dough into pieces weighing 80 g each, shape into round balls and put into the buttered brioche tins. Brush the bread buns with water and garnish with seeds as you wish. Next, cover them over with a damp cloth and allow to proof for another 20 minutes. Put the tray into the cooking space. Bake (step 4). test Tip As the dough is sticky, it is best handled with damp hands. The bread buns are ideal for freezing. They can be wrapped in cling film and kept in the freezer. 170

171 Bakes and bread Cooking steps 1. Step Hot air humid 180 C, 15 minutes 2. Step Prepare 3. Step Introduce food 4. Step Professional baking 230 C, 24 minutes 171